Marinated Chicken and Chouriço Kabobs
Prep time
Cook time
Total time
These Marinated chicken and chouriço are juicy, full of flavour and delicious!
Recipe type: Main
Cuisine: North American
Serves: 10 skewers
  • 2.5 lbs of skinless boneless chicken breasts cut in large pieces
  • ¾ lbs Portuguese chouriço diced into thin wheels
  • 5 cloves of garlic minced
  • 2 tsp fresh chopped thyme
  • 2 tsp dried oregano
  • 2 tsp coarse sea salt
  • 1 tsp fresh ground black pepper
  • 2 limes squeezed
  • ¾ cups dry white wine
  • 2 tbs olive oil
  • 10 to 12 skewer sticks
  1. In a large, whisk together everything except the chicken to combine all ingredients well.
  2. Add chicken pieces and mix very well to coat all. Make sure chicken is submerged in the marinade.
  3. Refrigerate for at least two hours.
  4. While the chicken is marinating, place the skewer stick soaking in water
  5. Slice the chouriço into 1.5 cm wheels
  6. Start up the grill and make sure it's hot. I usually set mine to medium and close the lid.
  7. While the grill is heating up, prepare the skewers alternating between chouriço wheels and the chicken cubes.
  8. Before grilling brush the grill with vegetable oil to prevent the meat from sticking.
  9. Lay the skewers on the hot grill and close the lid.
  10. After about 2 or 3 minutes, open the lid and flip the skewers ½ way to start cooking the other side.
  11. Continue to rotate the skewers every 2 to 3 minutes until all for sides are are cooked.
  12. Close the lid after each rotation to keep the BBQ hot.
  13. The chicken should look seared on the outside and completely cooked on the inside (I usually pull our a tester piece to check)
  14. Cooking time varies between 12 and 15 minutes.
Always handle raw chicken carefully and avoid leaving it out raw for extended periods of time. Discard the leftover marinade. This simple caution will keep everyone safe from salmonella bacteria.
I use a propane BBQ in this instructions.
Recipe by Photos & Food at